commanderabutt

[commanderabutt]

Cookies and cream lovers will love these Oreo cupcakes. The cupcakes are moist chocolate with crushed Oreos baked in. They are topped with a creamy Oreo frosting and a mini Oreo cookie for extra flavor and crunch.

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 cups granulated sugar. 3/4 cup unsweetened cocoa powder. 1 and 1/2 teaspoons baking powder. 1 and 1/2 teaspoons baking soda. 1 teaspoon salt. 2 large eggs. 1 cup buttermilk. 1/2 cup vegetable oil. 2 teaspoons pure vanilla extract. 1 cup boiling water. 12 Oreo cookies, crushed for the batter. 12 Oreo cookies for garnish. 1 batch of Oreo frosting see instructions below.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Put the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a separate bowl, mix the eggs, buttermilk, oil, and vanilla extract. Mix the batter well until it's smooth. Add the crushed Oreo cookies and mix them in. Slowly pour the hot water into the batter while mixing it. It's okay that the batter isn't very thick. About two thirds of the way to the top of each cupcake liner, fill it with batter. On top of every cupcake, put a whole Oreo cookie. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to finish cooling. Make a batch of Oreo frosting see below for instructions while the cupcakes cool. After the cupcakes are completely cool, frost them with the Oreo frosting and put a mini Oreo cookie on top of each one. Serve your tasty Oreo cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 18 minutes

El Comal

[commanderabutt]

This Paleo-friendly Ginger Carrot Radish Salad is a refreshing and vibrant dish that's perfect for any season. The combination of crisp carrots and radishes, along with the zingy ginger dressing, creates a harmonious balance of flavors. It's a quick and easy salad that will satisfy your taste buds while keeping you on track with your Paleo diet.

Ingredients: 2 cups shredded carrots. 1 cup thinly sliced radishes. 2 tablespoons fresh ginger, minced. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. 1 tablespoon honey or substitute with Paleo sweetener. Salt and pepper to taste. Chopped fresh cilantro for garnish.

Instructions: Combine the sliced radishes and the shredded carrots in a big bowl. Minced ginger, olive oil, apple cider vinegar, honey or Paleo sweetener, and salt and pepper should all be combined in a separate small bowl. After adding the dressing, thoroughly toss to coat the carrot and radish mixture. To allow the flavors to meld, let the salad marinate for at least fifteen minutes. Before serving, add some freshly chopped cilantro as a garnish. Savor your tasty and nutritious Ginger Carrot Radish Salad!

Prep Time: 15 minutes

Cook Time: 0 minutes

st. lawrence invitational showdown

[commanderabutt]

This Autumn Chopped Salad is a perfect blend of seasonal flavors, featuring roasted butternut squash, sweet cranberries, crunchy pecans, and tangy feta cheese. The balsamic vinaigrette ties it all together for a delicious and satisfying autumn salad.

Ingredients: 2 cups mixed greens e.g., lettuce, spinach, arugula. 1 cup diced butternut squash. 1/2 cup dried cranberries. 1/2 cup chopped pecans. 1/2 cup crumbled feta cheese. 1/4 cup red onion, thinly sliced. 1/4 cup balsamic vinaigrette dressing.

Instructions: Start by heating the oven to 400F 200C. Cut up the butternut squash and put it on a baking sheet. Add a little olive oil, salt, and pepper. Roast in an oven that has been heated up for 20 to 25 minutes, or until soft and slightly caramelized. Wait for it to cool down. Sliced red onion, roasted butternut squash, dried cranberries, chopped pecans, and crumbled feta cheese should all be put in a large salad bowl together. Add the balsamic vinaigrette dressing to the salad and mix it all together. Toss the salad gently to mix all the ingredients together and coat them with the dressing. As soon as possible, serve as a tasty fall salad.

Prep Time: 15 minutes

Cook Time: 25 minutes

Mountain Clay

[commanderabutt]

This Bacon Broccoli Salad is a delicious and satisfying side dish or light meal. The combination of crispy bacon, fresh broccoli, and a creamy dressing creates a delightful flavor that everyone will love. It's perfect for picnics, barbecues, or as a refreshing side dish any time of the year.

Ingredients: 4 cups broccoli florets. 8 slices bacon, cooked and crumbled. 1/2 cup red onion, finely chopped. 1/2 cup cheddar cheese, shredded. 1/2 cup mayonnaise. 2 tablespoons white vinegar. 2 tablespoons sugar. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the broccoli florets, crumbled bacon, chopped red onion, and shredded cheddar cheese. In a separate small bowl, whisk together the mayonnaise, white vinegar, sugar, salt, and pepper until well blended. Pour the dressing over the broccoli mixture and toss to coat everything evenly. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

AuthorAID

[commanderabutt]

These creamy mashed potatoes are the perfect side dish for any dinner. They're rich, smooth, and full of flavor.

Ingredients: 5 large potatoes, peeled and diced. 1/2 cup butter. 1 cup milk. Salt and pepper to taste.

Instructions: Boil the diced potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add butter and milk to the pot with the potatoes. Mash the potatoes with a potato masher until smooth and creamy. Season with salt and pepper to taste, and mix well. Serve hot as a delicious side dish.

Prep Time: 15 minutes

Cook Time: 20 minutes

Mxed Martial Arts

[commanderabutt]

Not only does this Instant Pot Creamy Chicken Soup taste great, it also fits the Whole30, AIP, and Keto diets. It tastes great, is creamy, and is full of healthy things.

Ingredients: 1 lb chicken breast, diced. 4 cups chicken broth. 1 cup diced carrots. 1 cup chopped celery. 1 cup diced onion. 3 cloves garlic, minced. 1 cup full-fat coconut milk. 2 tbsp avocado oil. 1 tsp dried thyme. 1 tsp dried parsley. Salt and pepper to taste.

Instructions: In the Instant Pot, set it to "Saut" mode and add this oil. Cut up the garlic, onion, carrots, and celery and add them. Saut the vegetables until they get a little softer. Salt and pepper should be added along with the diced chicken breast. Make sure the chicken is browned all over. Add the chicken broth and stir it in well. Scrape the bottom of the pot to get rid of any brown bits that are stuck there. Put the Instant Pot in "Soup" mode with high pressure for 10 minutes. Make sure the lid is on tight. Do a quick release of pressure when the cooking cycle is over. Add the coconut milk and mix it in well. If you need to, change the seasoning. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

park avenue presbyterian church

[commanderabutt]

This Apple Bacon Spinach Salad is a delightful combination of flavors and textures. Crispy bacon, sweet apples, tangy feta cheese, and crunchy pecans come together to create a satisfying and nutritious salad. Perfect for a light lunch or as a side dish for dinner.

Ingredients: 6 slices of bacon, cooked and crumbled. 4 cups fresh spinach leaves. 2 apples, thinly sliced your choice of variety. 1/2 cup red onion, thinly sliced. 1/2 cup crumbled feta cheese. 1/4 cup chopped pecans. 1/4 cup dried cranberries.

Instructions: Crumble the bacon into small pieces after cooking it until it's crispy. Add the red onion, thinly sliced apples, and fresh spinach leaves to a large salad bowl. Over the salad, scatter the chopped pecans, dried cranberries, feta cheese, and crumbled bacon. Toss gently to combine all ingredients evenly. Serve the Apple Bacon Spinach Salad right away with your preferred vinaigrette or, for a really tasty twist, a balsamic vinaigrette.

Prep Time: 15 minutes

Cook Time: 10 minutes

a little coy

[commanderabutt]

A delicious and hearty Cuban-inspired black bean recipe made effortlessly in the Instant Pot. Perfect as a main dish, side, or over rice.

Ingredients: 1 lb dried black beans, rinsed and soaked overnight. 1 onion, finely chopped. 1 bell pepper, diced. 4 cloves garlic, minced. 1 tsp cumin. 1 tsp oregano. 1 bay leaf. 1/2 tsp black pepper. 1/2 tsp cayenne pepper optional. 1 tsp salt. 4 cups vegetable broth. 2 cups water. 2 tbsp olive oil. 1/4 cup tomato paste. 2 tbsp red wine vinegar. Fresh cilantro, chopped for garnish.

Instructions: Set Instant Pot to 'Saute' mode and heat olive oil. Add chopped onions, bell pepper, and garlic. Saute until softened. Stir in cumin, oregano, bay leaf, black pepper, cayenne pepper if using, and salt. Add soaked black beans, vegetable broth, water, tomato paste, and red wine vinegar. Stir well. Cancel 'Saute' mode. Close the Instant Pot lid, ensuring the valve is set to 'Sealing'. Set Instant Pot to 'Manual' mode at high pressure for 25 minutes. Once the cooking time is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid, stir the beans, and adjust seasoning if needed. Serve hot, garnished with fresh cilantro. Enjoy your flavorful Instant Pot Cuban Black Beans!

Prep Time: 15 minutes

Cook Time: 25 minutes

vy

[commanderabutt]

Indulge in a rich and comforting gluten-free chocolate dessert with this easy-to-make chocolate self-saucing pudding. Perfect for satisfying your sweet tooth on cozy evenings.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 2 teaspoons gluten-free baking powder. 1/4 teaspoon salt. 1/2 cup milk. 1/4 cup melted butter. 1 teaspoon vanilla extract. 1/2 cup packed brown sugar. 1/4 cup cocoa powder. 1 1/4 cups boiling water.

Instructions: Warm the oven up to 175F 350C. Grease a baking dish that is 8 inches square. Gluten-free flour, cocoa powder, sugar, baking powder, and salt should all be mixed together in a bowl. It will be smooth after you add the milk, melted butter, and vanilla extract. Put it evenly into the baking dish that has been prepared. Put brown sugar and cocoa powder in a different bowl and mix them together. Put some on top of the batter in the baking dish. Spread the boiling water out over the batter. Don't stir. It should be baked for 30 to 35 minutes, or until the top is set and the pudding starts to bubble around the edges. Warm up and serve. You can add whipped cream or vanilla ice cream on top if you want to.

Prep Time: 10 minutes

Cook Time: 35 minutes

intergalactic industries

[commanderabutt]

Crock Pot Reuben Dip is a delicious and easy appetizer perfect for game day gatherings or any party. It's creamy, cheesy, and packed with classic Reuben flavors.

Ingredients: 1 lb. deli corned beef, chopped. 1 8 oz. package cream cheese, softened. 1 cup sauerkraut, drained and chopped. 1 cup shredded Swiss cheese. 1/2 cup Thousand Island dressing. 1/4 cup chopped green onions. Rye bread or crackers, for serving.

Instructions: In a slow cooker, combine chopped corned beef, softened cream cheese, sauerkraut, shredded Swiss cheese, Thousand Island dressing, and chopped green onions. Cover and cook on low for 2-3 hours or until heated through and cheese is melted, stirring occasionally. Serve warm with rye bread or crackers.

Prep Time: 10 minutes

Cook Time: 120 minutes

Great Adventure Camping

[commanderabutt]

A tasty, quick weeknight dinner that combines red beans, rice, and smoked sausage with cajun seasoning in a flavorful and substantial one-skillet dish.

Ingredients: 1 cup long-grain white rice. 2 cups water. 1 tablespoon olive oil. 1 pound smoked sausage, sliced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz red kidney beans, drained and rinsed. 1 can 14 oz diced tomatoes, undrained. 1 teaspoon cajun seasoning. 1/2 teaspoon thyme. Salt and pepper to taste. Green onions, sliced for garnish.

Instructions: Heat the olive oil in a skillet over medium heat. After adding, cook the sausage slices until browned. Take out of the skillet and place aside. Saute the bell pepper, onion, and garlic in the same skillet until they are tender. Add the rice and stir. Cook for one to two minutes, until the rice starts to toast. Stir in kidney beans, diced tomatoes with juice, thyme, salt, pepper, and cajun seasoning. Blend thoroughly. After bringing the mixture to a boil, turn down the heat. After the rice is soft, simmer it covered for 18 to 20 minutes. After the rice is cooked, add the sausage and allow to reheat. Before serving, garnish with sliced green onions. Sausage, rice, and red beans in one skillet that's so delicious! Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

rachel waiters

[commanderabutt]

Indulge in the delicious flavors of Italian cuisine with this gluten-free spaghetti squash bake. It's a healthy twist on a classic dish that the whole family will love!

Ingredients: 1 medium spaghetti squash. 2 tablespoons olive oil. 1 pound ground Italian sausage gluten-free. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 can 14 ounces crushed tomatoes gluten-free. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. 1 cup shredded mozzarella cheese gluten-free. Fresh basil leaves for garnish optional.

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Prep Time: 15 minutes

Cook Time: 70 minutes

misfit stream

[commanderabutt]

Enjoy the flavors of Greece with these spicy falafel gyros. Crispy falafel patties, creamy Greek yogurt, and fresh vegetables wrapped in warm pita bread make for a delicious and satisfying meal.

Ingredients: 1 cup chickpeas, soaked overnight. 1 small onion, chopped. 3 cloves garlic, minced. 1/4 cup fresh parsley, chopped. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon cayenne pepper. Salt and pepper to taste. 1 tablespoon olive oil. 4 pita bread rounds. 1 cup Greek yogurt. 1 cucumber, thinly sliced. 1 tomato, thinly sliced. 1/2 red onion, thinly sliced. Lemon wedges, for serving. Tzatziki sauce, for serving. Hot sauce, for serving.

Instructions: Put the chickpeas, onion, garlic, parsley, cumin, coriander, cayenne pepper, salt, and pepper in a food processor and blend them together. Use pulses to turn the mixture into a thick paste. Make little balls out of the mixture and then flatten them a bit to make patties. Set a pan on medium heat and add the olive oil. For 3 to 4 minutes on each side, cook the falafel patties until they are golden brown and crispy. You can warm pita bread in the oven or on a pan. Each pita bread round should have Greek yogurt spread on it. Put falafel patties, tomato, cucumber, and red onion slices on top. Sprinkle with hot sauce and tzatziki sauce, if you like. Put lemon wedges on the side and serve.

Prep Time: 20 minutes

Cook Time: 10 minutes

févaf

[commanderabutt]

These vegan glazed pumpkin buttermilk donuts are a delightful treat, perfect for any occasion. Made with wholesome ingredients like pumpkin puree, almond milk, and coconut oil, they are moist, flavorful, and irresistibly delicious. The glaze adds a sweet finishing touch, making them utterly irresistible.

Ingredients: 1 cup all-purpose flour. 1/2 cup pumpkin puree. 1/2 cup almond milk. 1/4 cup maple syrup. 2 tbsp melted coconut oil. 1 tsp apple cider vinegar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. Pinch of salt. 1 cup powdered sugar. 2 tbsp almond milk. 1/2 tsp vanilla extract.

Instructions: Warm the oven up to 350F 175C and grease a donut pan. Add the flour, baking powder, baking soda, cinnamon, nutmeg, and salt to a bowl and mix them together using a whisk. You can mix pumpkin puree, almond milk, maple syrup, melted coconut oil, and apple cider vinegar in a different bowl until everything is well mixed. Stir the wet and dry ingredients together until they are just combined. Fill about three quarters of the way to the top of each donut with batter from a piping bag. In a toothpick, put something in the middle and pull it out clean after 10 to 12 minutes. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way. Powdered sugar, almond milk, and vanilla extract should all be mixed together in a small bowl until the mixture is smooth. Once the donuts are cool, dip them each in the glaze and let the extra glaze drip off. Put the donuts that have been glazed back on the wire rack to cool. Enjoy these tasty glazed pumpkin buttermilk donuts that are vegan.

Prep Time: 15 minutes

Cook Time: 12 minutes

Riverside Library

[commanderabutt]

These pumpkin donut holes baked into muffin form are a delightful treat for fall. They're moist, flavorful, and coated with a sweet powdered sugar glaze.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup milk. 1/2 cup powdered sugar for coating.

Instructions: Start by heating the oven to 350F 175C. The pumpkin puree, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract should all be mixed together in a large bowl. Mix everything together well. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a different bowl using a whisk. Add the dry ingredients to the pumpkin mixture slowly, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Fill up each mini muffin tin cavity about two thirds of the way to the top with batter after greasing them. Put the muffins in an oven that has already been heated for 10 to 12 minutes, or until a toothpick inserted into one comes out clean. Cover the muffins in powdered sugar while they are still warm. Place the muffins on a wire rack to cool down. Have fun with your tasty Pumpkin Donut Holes Muffins!

Prep Time: 15 minutes

Cook Time: 12 minutes

Giannas limitless beauty

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Indulge in the rich and creamy flavors of these glazed chocolate creme fraiche cookies. The addition of creme fraiche creates a soft and luscious texture that perfectly complements the deep chocolatey taste. A delectable glaze adds an extra layer of sweetness to these delightful treats.

Ingredients: 1 cup creme fraiche. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1/2 cup chocolate chips. For the glaze:. 1 cup powdered sugar. 2 tablespoons creme fraiche. 2 tablespoons unsweetened cocoa powder. 1/2 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, mix together creme fraiche, granulated sugar, and cocoa powder until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the creme fraiche mixture, mixing until a dough forms. Fold in the chocolate chips. Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the cookies are set. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the glaze, mix powdered sugar, creme fraiche, cocoa powder, and vanilla extract in a bowl until smooth. Once the cookies are completely cooled, drizzle or spread the glaze over the top of each cookie. Allow the glaze to set before serving. Enjoy your glazed chocolate creme fraiche cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

gbar roadshow

[commanderabutt]

The savory ham, melted Swiss cheese, and buttery crescent rolls in these baked ham and cheese rollups go so well together. They're great as an appetizer or a quick snack.

Ingredients: 1 tube refrigerated crescent rolls. 8 slices ham. 8 slices Swiss cheese. 1/4 cup butter, melted. 1/2 teaspoon garlic powder. 1/2 teaspoon dried parsley flakes.

Instructions: Preheat oven to 350F 175C. Separate crescent roll dough into triangles. Place a slice of ham and a slice of Swiss cheese on each triangle. Roll up each triangle starting from the wide end. Place rollups seam side down on a baking sheet lined with parchment paper. In a small bowl, mix melted butter with garlic powder and parsley flakes. Brush butter mixture over the tops of the rollups. Bake in the preheated oven for 12-15 minutes or until golden brown. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

MrStitchez